Gluten-Free Classic Baked Beans
By the Gluten Free Recipes team ·
These slow-simmered baked beans boast a rich, savory-sweet sauce with hints of smoky bacon and molasses. Tender navy beans are bathed in a flavorful tomato base, creating a comforting and satisfying side dish perfect for any meal.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 9 ingredients — including dried navy beans, onion, gluten-free bacon — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Classic Baked Beans: When preparing this salads and sides recipe, when selecting ingredients like bacon, ketchup, mustard, and broth, it is crucial to verify they are certified gluten-free. Cross-contamination can occur during processing, so always check labels carefully to ensure they are safe for a gluten-free diet In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Classic Baked Beans: This recipe is naturally gluten-free, relying on whole ingredients. Always ensure any packaged components, like bacon or broth, are certified gluten-free to avoid cross-contamination.
Ingredients
- 2 lbs dried navy beans, soaked overnight and drained
- 1 medium onion, finely chopped
- 4 oz gluten-free bacon, diced
- 0.5 cup gluten-free ketchup
- 0.25 cup molasses
- 2 tbsp gluten-free Dijon mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups water or gluten-free vegetable broth
Instructions
- 1
In a large pot or Dutch oven, cook the diced gluten-free bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Add the finely chopped onion to the pot with the bacon fat and sauté until softened and translucent, about 5-7 minutes. Stir in the drained navy beans and the reserved crispy bacon.
- 3
In a separate bowl, whisk together the gluten-free ketchup, molasses, gluten-free Dijon mustard, salt, and black pepper until well combined. Pour this sauce mixture over the beans and onion in the pot.
- 4
Add the water or gluten-free vegetable broth to the pot, ensuring the beans are mostly submerged. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 20 minutes, stirring occasionally, until the beans are tender and the sauce has thickened.
- 5
Taste the baked beans and adjust seasonings if necessary, adding more salt or pepper to your preference. Serve hot as a delicious side dish.
Nutrition (per serving)
Tips & Notes
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Roast vegetables in a single layer with space between them — crowded pans steam instead of caramelize.
- An oven thermometer reveals if your oven runs hot or cold — a 25°F difference significantly changes results.
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